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Questions about Mexican joint GUELAGUETZA

Hi Chow-sters!

I've heard glowing reviews about Guelaguetza on W. 8 St, but people only seem to rave about their mole sauces. What are their actual outstanding dishes??

I love all the details...Thanks!

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    1. re: Liquid Sky

      Mole is what they do best, especially the original black mole with chicken.

      I also really like their chile relleno (Done Oaxacan style, very different from the greasy and cheesy ones most are familiar with) as well as the Horchata with nuts and prickly pear syrup. Here's a report I did about the 8th location that features lots of their dishes..



    2. I actually organized a large sampling dinner at Guelaguetza last month and did a recap of it as well. You can see that posting below plus there's also a link that will take you to photos.



      1. Thanks to you both! Okay, I think I have a better idea now on what to order. I guess I'll stick to the one on W. 8 Street since it seems like the original one.

        I wonder if they serve this great fish called ESCOLAR that I had at another Mexican place. Not easy to find, and I would guess this place would do a great job at making it.

        Horchata sounds good, as does the fried bananas for dessert. I've never been much of a flan fan.

        Would you say they do a better job on the chicken, shrimp or pork dishes? (I like them all!)

        1 Reply
        1. re: Liquid Sky

          Escolar is a fairly common fish, not particularly Mexican as far as I know. Perhaps you've had it served as butterfish? Escolar is very oily but nearly "fat-free" because the oil it contains is not metabolized by the human body. That also means some people have big-time problems digestive problems after consuming escolar. I think I even remember that Water Grill (at least when Cimarusti was the chef) wouldn't serve it. I like it but it is a problematic food for some. Here is a link you may want to check out:

        2. does anyone know if they do mail order for the mole?

          1. I'm pretty sure they don't...but buy me lunch there and I'll send you all you want. Freezes well too.

            1. bodie: My husband and I did not have any problems after having an escolar dish in NYC, and it was really delish! Was at the Mexican restaurant Pampano (NYC) as a special. My first time trying it. I was glad the waiter recommended it.

              kare: I think Guelaguetza on W. 8 St. has an adjoining store where you can purchase their moles and Mexican chocolate, etc. I don't think they do mail order though.

              1. The pork spine in mole verde is pretty spectacular- rich meat on the bone in a perplexing green sauce with chayote- a very tasty mexican squash, firm and a little tart. Tasty and fulfilling but different, with these unexpected undertones.

                The quesadilla with huitlacoche was a case of too much huitlacoche. I wouldn't order it again, but I was glad to have the experience- I'd never had the pure flavor of huitlacoche before.

                The birria is rockin', the lime is key to cut the richness of the meat.

                The mezcal con escorpion is an excellent mezcal, and a lot of fun (it's not a worm in the bottom of the bottle).


                1. I had a gigantic birria burrito thingie there on one visit. It was really good, though my wife and everyone else at the table made crude remarks about its appearance...

                  Second the rec for the black mole, though I've tasted three of them and they're all good. Also second the caution about escolar; it may be all right for most people in very limited quantities, but I cooked a big chunk of it one night and we spent the next few days regretting it.

                  1. What is BIRRIA?? And what's HUITLACOCHE?

                    The pork spine with mole verde definitely sounds interesting...

                    1 Reply
                    1. re: Liquid Sky

                      I believe Birria is a stew featuring ancho and guajillo chile among many other ingredients. The meat can be anything from beef to lamb to goat or pork from what I know about it.

                      Huitlacoche (also called cuiclacoche) is a fungus that grows in ears of corn - it is considered a delicacy in Mexico. It is very earthy tasting and therefore is likened to a truffle.
                      Very often, huitlacoche is referred to as a Mexican truffle. Farmers is the US consider it a disease and often irradiate the corn to get rid of it.
                      Personally, I think it is muy rico.

                    2. Haven't been to 8th St. location, but I enjoy going to the West LA place. Simple tastes --- I love love love the bowl of chips with red mole and crumbled anejo they put on the table when you sit down.

                      1. bodie: Thanks for explaining!

                        1. I like the chicken tamale with black mole....love the chips with mole and oaxacan cheese!